Bosch HSLP751UC Manuale Istruttivo

Pagina di 102
Meat Dishes
62
Leg of Lamb with Juniper Sauce
INGREDIENTS
3 lb. boneless leg of lamb
3 garlic cloves
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 tbsp. olive oil
1 tbsp. gin
Salt and pepper
3 tbsp. clarified butter
 
Juniper Sauce
6 juniper berries
2 cups vegetable broth
¾ cup whipping cream
SETTINGS
STEAM CONV, 350°F
1 – 1½ hours
Baking Pan
   
2
2
 
The evening before, lightly score the thin layer of fat into diamond shapes. Peel and 
crush the garlic. Pluck off the thyme and rosemary leaves and chop along with the 
broken up bay leaves. Mix everything together with olive oil and gin. Rub into the 
leg of lamb and carefully wrap in plastic wrap. Leave to marinate in the refrigerator 
overnight.
The next day, take the meat from the refrigerator and allow to stand at room 
temperature for approximately 1 hour.
Pat the lamb dry with paper towels and remove the herbs and garlic. Season with salt 
and pepper and sear on all sides in the hot, clarified butter.
Place the leg of lamb in the baking pan and slow cook as indicated. Leave to rest in 
the appliance for another 10 minutes after cooking.
To make the sauce, lightly crush the juniper berries and briefly roast them in a 
skillet on the cooktop. Carefully add the vegetable broth and reduce to 1 cup. Strain 
through a sieve. Bring to the boil with the cream, then reduce by a third. Season with 
a few drops of gin, salt and pepper.
Cut the leg of lamb into thin slices, arrange and pour over some of the sauce.
Serves 6
Per serving approx. 622 kcal, 38 g fat, 9 g carbohydrates, 60 g protein